1.Dry fry the fennel seeds and curry powder in a non stick pan for 1-2 mins.
2. Put the spices into a food processor with garlic,ginger, vinegar passata and yoghurt. Blend until smooth. 3.Transfer to a large glass bowl and add the chicken pieces. Mix well, cover and leave to marinate in the fridge for 12-24 hours.
4.When ready to cook spray a large non stick wok or frying pan with fry light and fry the onion with cardamom pods and cinnamon stick/ground cinnamon for 6-8 minutes, until the onions are soft.
5. Add the chicken mixture and cook stirring frequently for 10 minutes, season well.
6. Stir in the chopped tomatoes and stock and bring to the boil reduce the heat and simmer uncovered for 40-45 minutes stirring occasionally.
7. Serve topped with natural yoghurt,chopped coriander and alongside boiled rice